Cranberry-Almond Rum Balls

These Cranberry-Almond Rum Balls are a variation on the classic rum balls that just so happens to be more healthy. Although I didn’t set out to do that, a few tweaks made it so–and I think better tasting. For this healthier version skip the traditional crumbed cookies and use crushed marcona almonds and swap out the corn syrup for honey.

This is a recipe I developed around McCormick’s Go4Gourmet challenge. The idea was to create a recipe with the 3 ingredients sent to me. When my box came it included: (1) marcona almonds (2) Saigon Cinnamon (3) sea salt.

A la rum balls. And these are so easy. Throw everything in a blender and pulse, scoop, roll, chill and dip in chocolate. See what I mean by easy.

Cranberry-Almond Rum Balls

Yield: Approximately 14 1in. balls

Ingredients

4 oz. (1 cup) Marcona Almonds

5 oz. (1 cup) dried cranberries

1 oz candied ginger

1 oz. (5 tablespoons) sweetened shredded coconut

1/2 teaspoon McCormick Saigon Cinnamon

1/4 cup honey

5 tablespoons dark rum

Glaze

6 oz. chocolate, melted

1 tablespoon McCormich Sea Salt

Instructions

Preparation: Line bake sheet with parchment paper.

Place almonds, dried cranberries, candied ginger, coconut and cinnamon in a food processor and pulse until finely crumbed. Add honey and rum and pulse to blend. Roll one heaping tablespoon into a ball and place on parchment lined bake sheet. Transfer to refrigerator and chill for about 45 minutes or overnight. Remove from refrigerator and dip in melted chocolate and sprinkle with seas salt.

If it has booze and chocolate I am in with absolute zero question. These are so pretty and perfect for Christmas. Plus, they are easy. Which means I can make and eat all of them before my hubby gets home. This girl doesn’t share chocolate 🙂

Ummm, for those that do not partake in the enjoyment of alcohol, are there any suggestions for substitutes please? I really want to make them but I don’t drink or purchase liquor. As always, the shots are beautiful!

About Naomi Robinson

Welcome to my cozy corner where baking meets random thoughts and musings. I’m a self-taught baker sharing all things sweet (and some savory—okay, and cocktails) with a whisk in one hand and a camera in the other.